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A super easy, cheesy baked gnocchi casserole with a rich tomato sauce and wilted spinach. This comforting one-pan meal is perfect for a weeknight dinner and comes together in under an hour.
Preheat oven and prepare the skillet. Position a rack in the middle of your oven and preheat to 400°F (200°C).
Sauté aromatics and build the sauce. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and optional red pepper flakes, and cook for another 30-60 seconds until fragrant, being careful not to burn the garlic.
Simmer the sauce. Pour in the can of crushed tomatoes. Stir in the dried oregano, salt, and black pepper. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld together.
Add gnocchi and spinach. Add the uncooked potato gnocchi directly into the simmering sauce, stirring gently to coat them completely. Add the fresh spinach in large handfuls, stirring after each addition until it wilts down into the sauce. This should take about 2-3 minutes in total.
Top with cheese and bake. Remove the skillet from the heat. Smooth the top of the gnocchi mixture. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the surface. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the sauce is bubbling and the cheese is fully melted and lightly golden.
Rest and serve. Carefully remove the skillet from the oven. Let it rest for 5-10 minutes before serving; this allows the sauce to thicken slightly. Garnish with fresh chopped basil and serve hot.
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A super easy, cheesy baked gnocchi casserole with a rich tomato sauce and wilted spinach. This comforting one-pan meal is perfect for a weeknight dinner and comes together in under an hour.
This italian_american recipe takes 40 minutes to prepare and yields 4 servings. At 519.92 calories per serving with 23.37g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Brown 1/2 lb of ground Italian sausage or diced chicken in the skillet before adding the onions. Remove the cooked meat and add it back in with the gnocchi.
Sauté 8 oz of sliced mushrooms, one chopped bell pepper, or one small diced zucchini along with the onions for more nutrients and texture.
Stir in 1/4 cup of heavy cream or 2 oz of softened cream cheese into the sauce just before adding the gnocchi for a richer, creamier texture.
Swap the mozzarella for provolone, fontina, or a blend of Italian cheeses for a different flavor profile.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of heart disease and certain types of cancer.
Spinach is packed with essential nutrients, including iron for energy, Vitamin K for bone health, and Vitamin A for vision and immune function.
Garlic contains compounds like allicin, which have been shown to have immune-boosting properties and can help the body fight off common illnesses.
Each serving of this Baked Gnocchi contains approximately 450-500 calories, depending on the specific brands of gnocchi and cheese used.
This dish can be part of a balanced diet. It offers nutrients from tomatoes and spinach. However, it is also high in carbohydrates and cheese, making it more of a comfort food. To make it healthier, you could use whole wheat gnocchi and add more vegetables.
That's correct! The gnocchi cook directly in the sauce in the oven. This method allows them to absorb the flavor of the sauce, resulting in a more delicious and tender final product, and it saves you a step.
Yes, you can. Use about 1 cup of frozen spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the sauce to prevent it from becoming watery.
You can assemble the entire dish in your baking dish or skillet, cover it, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it's going into the oven straight from the fridge.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in an oven-safe dish at 350°F (175°C) until warmed through.